Rice and Pasta Pilaf
1/2 cup spaghetti (broken into small pieces, about 2.3 ounces worth)
2 Tbsp unsalted butter
1 cup jasmine or long grain white rice
3 cups water
3 tsp low sodium chicken bouillon
1/2 tsp diced dried garlic
1/4 tsp kosher salt
1/4 tsp ground black pepper
Melt the butter in a heavy large saucepan, add in the pasta and stir till golden. Add in the rice and continue stirring till it is mostly translucent. Add the water and seasonings, bring to boil and let bubble for 3 minutes. Turn heat down to medium low and cook covered for 15 minutes. Fluff up and top with cilantro if desired.
Serves 3 to 4.